Ingredients
1 cup Stout Beer
½ cup unsalted butter
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 large eggs
1 cup FAGE Sour Cream
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
¾ teaspoon salt
Frosting:
½ cup unsalted butter, at room temperature
¼ cup FAGE Sour Cream
1 teaspoon vanilla extract
3 cups powdered sugar
1 tablespoon milk or heavy cream
Pinch of salt
Optional decorations:
St. Patrick’s Day decorations and green sprinkles
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Steps
- Preheat oven to 350 degrees Fahrenheit. Spray a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Set aside.
- Combine beer and butter in a saucepan over medium-low heat. After the butter is completely melted, whisk in sugar and cocoa powder, and remove from heat to cool to room temperature.
- In a large bowl, beat eggs, sour cream, and vanilla extract. Add the cooled chocolate mixture and combine until smooth.
- In a medium bowl, add flour, baking soda, and salt. Gradually incorporate the flour mixture to the chocolate mixture and mix until smooth.
- Pour batter into the pan and bake for 45 minutes to one hour, or until a toothpick inserted in center of the cake comes out clean.
- Cool completely on a wire rack.
- For the frosting, add butter, sour cream, vanilla extract, sugar, milk, and salt to a medium bowl and beat on low speed with a handheld mixer for 2-3 minutes or until the frosting is light and fluffy.
- Decorate the cake with the sour cream frosting and your favorite decorations.
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